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Our coleslaw with vinegar dressing is creamy, tangy, and sweet all rolled into one. It’s fresh, crunchy, and simple to make.
Hand’s down, this is one of my favorite coleslaw recipes. Because, you really can’t go wrong with a coleslaw with vinegar dressing.
It’s the perfect combination of sweet and tangy. The cabbage and veggies are crunchy and contrast well with the creamy mayo and vinegar dressing.
Whether we eat it as a side or as a topping for BBQ, this and our creamy traditional coleslaw are our two go-to coleslaw recipes.
How to make coleslaw less vinegary?
The simple answer is to cut down on the amount of vinegar in the recipe. Alternately, you could increase the mayonnaise and sugar in the dish.
How to make coleslaw with vinegar dressing?
First, wash and cut the cabbage into small chunks before placing it in your food processor. Also, make sure you are using the shredding blade for this step.
Or, simply use a knife and cutting board to slice the cabbage into thin strips (or julienne).
Also, I recommend washing the other vegetables before shredding them and putting them into the vinegar slaw.
Next, combine all the vegetables in a large bowl and set it aside. It’s time to make the coleslaw dressing.
How do you make coleslaw dressing from scratch?
In a small bowl, combine mayonnaise, lime juice, sugar, vinegar, salt, and pepper. Be sure to mix everything until the dressing is smooth and creamy.
I recommend using a wire whisk for that step because it will whip all the ingredients together in a breeze.
Finally, all that’s left to do is add the dressing to the large bowl of shredded vegetables.
Use salad spoons or tongs to mix and coat vegetables with dressing. If you don’t have either of those, two forks will work as well.
Store the vinegar cabbage slaw in an airtight container in your refrigerator for up to 3 days.
That’s it, the recipe is done! Kim and I hope you enjoy this side dish and we wish you all the best 🙂
- If you don’t have a food processor, then use a knife and cutting board to julienne and slice your vegetables.
- You can make this dish a few days in advance, however, don’t add dressing to the cabbage until you’re ready to serve.
- You could substitute a natural sweetener in place of the granulated sugar.
- Another tip is to buy packaged coleslaw and make the vinegar dressing from scratch. This will save you quite a bit of time.
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- 2 Cups Green Cabbage, shredded
- 1 1/2 Cups Red Cabbage, shredded
- 1/2 Cup Carrots, shredded
- 1/4 Cup Celery, thinly sliced
- 1/4 Cup White Onion,, thinly sliced
- 1 cup Mayonnaise
- 1 Tablespoon Lime Juice, (freshly squeezed, preferably)
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon White Wine Vinegar
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Wash and dry all veggies. Use the shredding and slicing blade on a food processor, shred the cabbage, carrots, celery, and onion. Place shredded vegetables in a large bowl and set aside.
- In a small bowl, use a whisk to combine the mayonnaise, lime juice, sugar, vinegar, salt, and pepper.
- Add the dressing to the slaw, mix, and coat the vegetables well. Leftovers can be stored in a sealed container, in your fridge for up to 3 days.
The calories listed are an approximation based on the ingredients and a 1/2-cup serving of the coleslaw with vinegar dressing. Actual calories will vary.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 212Total Fat: 21gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 12mgSodium: 266mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g